Indian Style Lamb, Potato & Aubergine Dhansak Curry
- Prep in:
- 20 mins
- Cook in:
- 30 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCAL 384 | 18% |
| Fat 9.3g | 13% |
| Sat Fat 2.8g | 14% |
| Salt 0.60g | 10% |
| Sugar 9.8g | 10% |
Method
- Heat a large flameproof casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
- Add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
- Cover and simmer for 30 minutes.
- Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.
Ingredients
300g baby potatoes, halved
Olive oil
2 medium onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 x 2.cm piece fresh ginger, peeled and grated
2 dry, whole red kashmiri chillies
1 tablespoon ground chilli powder
1 teaspoon ground turmeric
2 tablespoon ground garam masala
½ aubergine, cut into cubes
1 x 320g pack lean lamb chops, trimmed and bone in
200ml water
2 fresh bay leaves
1 x 400g can chopped tomatoes
100g red split peas
Extra garam masala, to garnish
Fresh coriander leaves and low fat yogurt, to serve
